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Tillamook Sharp Cheddar Natural Cheese

Common questions

Is Tillamook Sharp Cheddar Natural Cheese healthy?

Tillamook Sharp Cheddar Natural Cheese scores 70/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This sharp cheddar cheese is made from cultured milk, salt, enzymes, and annatto for color.

How processed is Tillamook Sharp Cheddar Natural Cheese?

Tillamook Sharp Cheddar Natural Cheese is NOVA Group 4: Ultra-Processed Foods.

Which ingredients drive Tillamook Sharp Cheddar Natural Cheese's score?

In Scout's ingredient-by-ingredient analysis, Cultured milk counts in its favor; Annatto is flagged as an ingredient of concern. The full breakdown, with why each one matters, is in the Key ingredients section on this page.

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Tillamook Sharp Cheddar Natural Cheese

Tillamook
70 Good

Analysis updated August 2026 · How Scout scores

8 oz
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At a glance

Beneficial ingredients 1
Harmful ingredients 1
Owned by Tillamook County Creamery Association
Category Cheese
Summary

This sharp cheddar cheese is made from cultured milk, salt, enzymes, and annatto for color. While it contains beneficial ingredients like cultured milk, the presence of annatto as a colorant and its classification as ultra-processed limit its score. Despite its good nutritional profile, the processing level prevents it from achieving a higher rating.

Key ingredients 4

Cultured milk
Good

Cultured milk is a primary ingredient in cheese, providing essential proteins and fats. It undergoes fermentation, which can enhance digestibility and probiotic content. The quality of the milk can vary, but it is generally a nutritious component of cheese.

Benefits

Rich in protein and healthy fats, contributing to muscle maintenance and energy supply. Fermentation may offer probiotic benefits.

See more about Cultured milk →
Salt
Neutral

Salt is used in cheese for flavor and preservation. It is a common ingredient in cheese-making, but excessive consumption can lead to health issues. The type of salt used is not specified, which affects its nutritional profile.

Risks

High sodium intake can contribute to hypertension and cardiovascular issues.

Benefits

Enhances flavor and acts as a preservative in cheese.

See more about Salt →
Enzymes
Neutral

Enzymes are crucial for the cheese-making process, aiding in the coagulation of milk. They are typically derived from animal or microbial sources. The specific type of enzymes used can vary, but they are essential for cheese production.

Benefits

Essential for the cheese-making process, contributing to texture and flavor development.

See more about Enzymes →
Annatto
Bad

Annatto is a natural colorant used to give cheese its yellow-orange hue. While natural, it can cause allergic reactions in sensitive individuals. It is used primarily for aesthetic purposes rather than nutritional benefits.

Risks

May cause allergic reactions in some individuals.

Benefits

Provides color to cheese without synthetic dyes.

See more about Annatto →

Processing

Group 4 · Ultra-processed

Ultra-Processed Foods

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